Place the steak, onion, and broth into a large pan and bring to a boil. Lower heat, cover, and simmer until steak breaks easily with a fork, about 1 hour. Remove entire pan from heat and let sit until cool enough to handle, about 15 minutes.

In the meantime, cook the rice according to directions on package, leaving out added fat and salt.

Place the steak on a cutting board, strain 1/4 cup of liquid from pan and throw out the rest, throw out onions. Wipe the pan with paper towels for use again. Use 2 forks to shred steak into small pieces.

Place pan back on stove and heat 1 teaspoon of the oil over medium high heat. Add in the onion and garlic and cook until onion begins to soften, about 2 to 3 minutes, stir occasionally.

Stir in the shredded steak and cook until browned, about 3 minutes.

Add in the tomatoes, paprika, salt, and pepper; cook until softened, about 2 minutes (if mixture begins to look dry add in the reserved 1/4 cup of liquid from step 3.) Place mixture into a bowl and keep warm.

Again wipe skillet clean with paper towel and return to stove. Heat the remaining teaspoon of oil over medium heat. Add in the plantains and cook, stirring often until soft, about 5 minutes.

Serve 1/2 cup of steak with 1/2 cup of rice, 1/4 cup of beans, and 2 pieces of plantains.